Homemade Vegan Graham Crackers (No Honey)

A stack of vegan graham crackers, a glass of milk and more crackers sit in the background.

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Homemade Vegan Graham Crackers (No Honey)

These homemade vegan graham crackers are crispy, crunchy, and perfectly snappy with a light touch of cinnamon in every bite. Made with simple pantry ingredients, this recipe lets you skip the search for hard-to-find vegan graham crackers. They're perfect for snacking, making s'mores, or homemade pie and cheesecake crusts. Plus, they're dairy-free, egg-free, and include a gluten-free option.

Prep Time20

Cook Time14

Chilling Time2

Total Time2 34

Servings:

Author: Gwen Leron

Ingredients

1 ¼ cups (156g) whole wheat flour (see notes about the gluten-free options below)
¾ cup (94g) all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup (113g) unsalted vegan butter (softened)
¼ cup (50g) light brown sugar
2 tablespoons (25g) granulated sugar
½ teaspoon salt
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 tablespoons unsweetened dairy-free milk

Instructions

Add the whole wheat flour, all-purpose flour, cinnamon, baking soda, and baking powder to a medium bowl. Whisk to combine and set aside.
Using an electric mixer, beat the butter, brown sugar, granulated sugar, and salt in a medium bowl until blended and creamy, about 3 minutes. Stop to scrape down the sides of your bowl when needed. Add the maple syrup, vanilla extract, and milk, blend again until combined.
Gradually add the flour mixture and mix on low speed until combined, or mix with a wooden spoon until a soft dough forms. Form the dough into a ball. Don't knead or overwork the dough.
Divide the dough into two even balls, place each one on a piece of plastic wrap, pat them down, and shape them into squares. Wrap them up and place them in the refrigerator to chill for at least 2 hours or up to 3 days.
Remove one of the chilled dough pieces from the fridge and let it sit at room temperature for about 10 minutes.
Preheat oven to 350°F (177°C).
Line cookie sheet(s) with parchment paper.
Dust a piece of parchment paper or a baking mat with a little flour and place the dough on top of the flour. Place another piece of parchment paper on top of the dough and, using a rolling pin, roll the dough out until it is ⅛-inch thick.
Using a 2-inch x 2-inch cookie cutter, cut out the graham crackers and place them on the prepared baking sheets, leaving a little space in between each one.
Gather the dough scraps into a ball and reroll, cut, and transfer the graham crackers to the baking sheet. Continue until all of the dough has been used. Repeat with the remaining dough, or refrigerate or freeze it to bake later.
Bake for 14 minutes.
Remove from the oven and let them rest on the cookie sheet for 1-2 minutes before transferring them to a cooling rack. Fully cool before serving. They will continue to harden while cooling.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
This recipe makes 40 graham crackers using a 2-inch x 2-inch cookie cutter.
For the gluten-free version with almond flour: Omit the milk, whole wheat flour, and all-purpose flour. Use 1 ½ cups (222g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) and ½ cup (56g) of fine almond flour (NOT almond meal), no milk. This version has a lighter, crisper texture.
For the gluten-free version without almond flour: Omit the whole wheat and all-purpose flours. Use 2 cups (296g) of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) and 3 tablespoons of dairy-free milk (instead of 2). This version is a little harder than the almond flour version.
I have only tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in the blue bag with xanthan gum, not the red package. Results may vary if you use a different gluten-free flour blend. Please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weights listed above are for this specific brand of flour.
Store leftovers in an airtight container for up to 2 weeks.
To freeze the dough for baking later: Wrap the dough tightly and place it in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake the crackers, remove the dough from the freezer and thaw it overnight in the refrigerator. When ready, start back at step 5.
Nutrition info is based on 1 of 40 crackers using the recipe as written, and is only to be used as a rough guide. Calorie count for the gluten-free version with almond flour is roughly 57, and the gluten-free flour only version is roughly 56 per cracker. Click to learn how nutrition info is calculated on this website.

Nutrition